Andalusian style chicken
Ingredients
- large pinch of saffron
- ½ chicken stock cube, crumbled into 100ml boiling water
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
- large pinch of ground cinnamon
- 1 red chilli, deseeded and chopped
- 2 tbsp sherry vinegar
- 1 tbsp clear honey
- 6 cherry tomatoes, quartered
- 1 tbsp raisins
- handful of coriander, roughly chopped
- 25g toasted pine nuts or almonds
- crusty bread, to serve
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